Sweet and sour Sicilian caponata - The Jewish Chronicle
One of Sicily's popular dishes, delicious with fish or on top of bread like bruschetta
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Ingredients
- 3 large aubergines
- Vegetable oil, for frying
- 1 large onion, peeled and finely chopped
- 3 stalks of celery, finely sliced
- 10 plum tomatoes, skin removed and chopped
- 1 tsp sugar
- 2 cloves of garlic, peeled and finely chopped
- 3 tbsp pitted green olives, chopped
- 2 tbsp raisins
- 1 tbsp caper berries/capers, rinsed
- 1 tbsp white wine vinegar
- 1 tsp salt
- 2 tbsp fresh basil, chopped plus extra for garnish
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